Description
A slow-cooked New Mexican pork dish marinated in a rich red chile sauce until incredibly tender and flavorful.
Ingredients
Scale
For the Crust:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 4 oz dried New Mexico red chiles
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
Instructions
1. Prepare the Crust:
- Remove stems and seeds from dried chiles. Toast in dry skillet for 2 minutes until fragrant.
- Place chiles in bowl and cover with 2 cups hot water. Soak for 20 minutes until softened.
- Blend soaked chiles with their liquid, garlic, oregano, cumin, vinegar, salt, and pepper until smooth.
- Combine pork cubes with chile sauce in large bowl. Cover and marinate in refrigerator for at least 4 hours or overnight.
- Transfer pork and marinade to Dutch oven. Cover and bake at 325°F for 3 hours until pork falls apart easily.
Notes
You can customize the seasonings to taste.